Castella Imports

Coconut and Pineapple Slices


⅓ Cup Shredded Coconut
¾ Cups Self Raising Flour
½ Cup All-Purpose Flour
¾ Cup Soft Brown Sugar
2 Tbsp. Sunflower Seeds
2 Tbsp. Castella Sesame Seeds Natural
½ Cup Macadamia Nuts
⅓ Cup Chopped Dates
1 Tbsp. Candied Ginger
½ Cup Desiccated Coconut
8 Oz. Castella Crushed Pineapple (drained)
3 ½ Oz. Unsalted Butter (melted)
2 Eggs (lightly beaten)

2 Cups Confectioner’s Sugar
1 Oz. Un-Salted Butter (melted)
1 ½ Tsp. Castella Lemon Juice


  1. Preheat the oven to 325° degrees F.  Spread the coconut evenly on a baking tray and toast for 5-8 minutes, or until lightly golden.  Grease an 8 x 12 inch shallow baking tin and line with enough baking paper to overlap on the longer sides.  This will make the slice easier to remove once baked.
  2. Sift the self-rising flour and plain flour into a large bowl.  Add the brown sugar, "Castella" sesame seeds, macadamia nuts, dates, ginger and desiccated coconut.  Stir in the "Castella" crushed pineapple, melted butter and beaten egg, and mix well.
  3. Spoon the mixture into the prepared tin.  Bake 25-30 minutes, or until golden brown.  Cool in the thin, remove and cover with icing.
  4. Icing: To make the icing, combine confectioner’s sugar, melted butter and "Castella" lemon juice in a small bowl.  Stir in 1-2 tsps. of boiling water to reach a smooth consistency.  Spread evenly over the slice.  Sprinkle the top with the toasted shredded coconut and when set, slice and serve.

Makes 24 Pieces

Note:  Use other nuts or seeds, such as pumpkin seeds or almonds, if desired.